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Introducing the Merfin® DEFENDER Roll Towel Dispenser from NPS Holdings LLC Engineered specifically for the Food Processing industry, the DEFENDER meets the rigorous requirements of HACCP standards while ensuring hygiene and durability in the toughest environments. 💧  Key Features:   - Built for wet environments – No removal needed during spray-downs, keeping refills safe and dry.   - Sealed gutter system – Protects towels from water during plant cleanings.   - High durability – Handles cold or hot water up to 140°F and 1,000 psi.   - Touch-free dispensing – One towel at a time for improved hygiene and cost savings.   - Easy to use – Low pull force and push bar for effortless loading and dispensing.   - Compatibility – Designed for seamless integration with Merfin® Towels 7850T, 7850N, and 7850W.  The DEFENDER is crafted from smooth, durable ABS plastic, making it easy to clean and maintain—perfect for food safety environments.  What is HACCP?  Hazard Analysis Critical Control Point (HACCP) is a systematic approach to identifying, evaluating, and controlling food safety hazards to ensure the highest standards of cleanliness and compliance.

Dry sanitation is a pivotal practice in the food processing industry, particularly for facilities that produce low-moisture or low-water-activity foods. This article explores some of the trending technologies and approaches being developed to ensure the microbial safety of low-moisture foods in dry food processing facilities.  #drysanitation #lowmoisturefood

🌾✨ Ensuring our food safety standards remain high is crucial, especially when it comes to processing low-moisture foods. The article "Dry Sanitation in Food Processing: Enhancing Safety for Low-Moisture Foods" sheds light on this essential practice. Dry sanitation is critical in preventing foodborne illnesses, particularly in environments where moisture levels are low. By eliminating the need for water, it reduces the risk of microbial growth and contamination, ensuring our food remains safe and healthy. Key Benefits of Dry Sanitation: - Efficiency: Reduces the need for water and chemical use. - Safety: Minimizes microbial contamination risks. - Sustainability: Promotes eco-friendly practices in food processing. How has dry sanitation impacted your operations? Share your thoughts and experiences in the comments below! Let's collaborate towards a safer and healthier future for food processing. 🌱🛡️ #FoodSafety #DrySanitation #LowMoistureFoods #FoodProcessing #Sustainability #HealthandSafety #FoodIndustry Ryan Ghandour Brent Lloyd, RN Shari Dingle Costantini

Tips for Maintaining Food Safety During Peak Production: 1. Double-Check Supplier Credentials: Verify your suppliers' certifications and ensure they adhere to your company's food safety standards. 2. Enhance Cleaning and Sanitation: Increase the frequency of cleaning and sanitation procedures to prevent cross-contamination. 3. Monitor Temperature Controls: Ensure temperature controls are in place and functioning correctly to prevent bacterial growth. 4. Implement Strict Quality Control: Conduct regular quality control checks to detect any potential issues before products leave the factory. 5. Train Staff on Food Safety: Provide refresher training on food safety procedures to ensure all staff members understand their roles in maintaining a safe food environment. 6. Maintain Accurate Records: Keep detailed records of production, storage, and distribution to enable swift tracing and recall of products if necessary. 7. Stay Vigilant for Pest Control: Increase pest control measures to prevent infestations and contamination. 8. Conduct Regular Audits/ inspection: Perform regular audits to identify potential food safety risks and implement corrective actions. Stay safe, and happy producing!

Here’s a brief overview of a typical food safety process flow diagram: Receiving Raw Materials: -Rigorous quality checks on arrival -Verify supplier certification, check for contaminants, and test for residues/microbial contamination -Maintain documentation for traceability and issue resolution Storage: -Store materials under controlled conditions to prevent contamination Use specific environments for perishables (refrigerated/frozen) and dry goods (cool, dry) -Regular cleaning and monitoring of storage conditions (temperature, humidity) Preparation: -Handle and process raw materials to minimize contamination -Use sanitized equipment and strict personal hygiene -Follow standardized recipes and procedures, segregate raw and cooked items Processing: -Transform raw ingredients through cooking, fermenting, drying, etc. -Identify and monitor Critical Control Points (CCPs) to manage hazards -Adhere to HACCP protocols for safety and consistency Packaging: -Protect products from contamination and extend shelf life -Use appropriate packaging materials and clean environments -Apply accurate labels and ensure proper sealing Storage and Distribution: -Maintain quality and safety post-packaging -Control temperature and cleanliness in storage facilities -Use efficient inventory management (FIFO) and maintain cold chain during transportation Final Product Testing: -Conduct microbiological, chemical, and sensory tests to ensure standards Retain batch samples for future reference -Keep comprehensive records for traceability and issue resolution This process flow ensures that food products are safe, high-quality, and compliant with regulatory standards from the very beginning to the final consumer. 🌟 #FoodSafety #QualityAssurance #FoodScience #HACCP #FoodTechnology #Foodquality #Hygiene

Why Hygienic Piping Systems Are Crucial in Food & Beverage Manufacturing? In the food and beverage industry, maintaining hygiene isn’t just a priority—it’s a necessity. Hygienic piping systems play a pivotal role in safeguarding product safety, quality, and regulatory compliance. Here’s how: 🔹 Contamination Prevention: These systems are engineered to reduce the risk of contamination from harmful bacteria or chemicals, ensuring product integrity and consumer safety. 🔹 Quality Assurance: Hygienic piping preserves the composition and purity of liquids and gases, guaranteeing the final product meets the highest standards. 🔹 Efficient Cleaning: With smooth surfaces and clean-in-place (CIP) technology, these systems are designed for easy cleaning, minimizing downtime while maintaining impeccable hygiene. 🔹 Regulatory Compliance: They meet strict food safety regulations, helping manufacturers avoid penalties and maintain trust with consumers and authorities. 🔹 Cost-Effectiveness: High-quality hygienic piping reduces maintenance costs, minimizes waste, and ensures long-term operational efficiency. Investing in hygienic piping systems is not just about compliance—it's about delivering excellence in food and beverage manufacturing. #HygienicPiping #FoodSafety #ManufacturingExcellence #SanitaryStandards #FoodAndBeverage #ContaminationPrevention #SistemaHigiénico #SeguridadAlimentaria #FabricaciónDeAlimentos #PipingSanitario #CalidadAlimentaria #IndustriaAlimentaria #Higiene #PipingSano #CalidadDeProducto

In the fast-paced world of food manufacturing, maintaining impeccable standards of safety, efficiency, and compliance is paramount. That's where colour-coded pallet bins come into play, offering a multitude of benefits: Prevent Cross-Contamination: Safeguard against cross-contamination by designating specific tools, equipment, and storage areas for different food types or processing stages. Enhanced Food Safety: Reduce the risk of accidental mixing of allergens or contaminants with clear identification of designated areas, crucial for facilities dealing with allergens. Organise for Efficiency: Streamline workflow and minimise confusion as employees can swiftly locate and utilise the right equipment, saving time. Facilitates Training and Onboarding: Simplify training processes for new hires by providing visual cues that reinforce food safety protocols consistently throughout the facility. Compliance with Regulations: Meet food safety regulations such as HACCP and GMP with ease, showcasing adherence during inspections and audits. Reduce Errors: Minimize costly mistakes or recalls by eliminating errors through clear visual cues provided by colour coding. Promotes Hygiene Awareness: Foster a culture of cleanliness and sanitation among employees with constant reminders of proper procedures through colour-coded systems. Overall, integrating colour-coded pallet bins is a simple yet effective strategy for elevating food safety, efficiency, and compliance standards in food manufacturing. We are here to help you elevate your facility's standards! https://lnkd.in/gzcmrpTE #ProconBins #StorageBins #OrionAustralia #PalletBins

The Codex Alimentarius Commission (Codex) does not explicitly define global standards for color coding in the food industry. However, color coding is widely adopted in food safety and hygiene practices as part of Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP). Below are the general principles aligned with Codex standards and widely implemented across the food industry: Typical Color-Coding Applications 1. Food Preparation Areas: Blue: Used for raw fish or seafood. Red: For raw meat. Green: For fruits and vegetables. Yellow: For cooked food. White: General-purpose or bakery items. 2. Cleaning Equipment: Red: High-risk areas (e.g., restrooms or raw meat zones). Yellow: Lower-risk areas (e.g., equipment). Green: Food preparation areas. Blue: General cleaning tasks. 3. Piping and Storage: Blue: Potable water. Green: Non-potable water or cleaning chemicals. Red: Fire protection systems. 4. Protective Gear (e.g., gloves, aprons): Assign different colors to differentiate between tasks or allergens. Note: Color coding schemes may vary depending on regional regulations, company policies, or certification bodies. It's important to adapt the scheme to local and international compliance requirements.

I was having a conversation with a customer today about the challenges of developing equipment solutions for the food industry. I realized there is still a lot of confusion about the difference between equipment that is washdown-duty and something that is hygienically designed. Washdown-duty equipment incorporates materials and products that are designed to work in wet environments and stand up to certain harsh chemicals. IP-69K enclosures, 316SS framing, TENV motors, FDA and USDA approved materials are all common components of equipment that will prevent moisture ingress and chemical breakdown of the physical plant. Hygienic design may incorporate many of those components, but it is not the same. Hygienic design is an approach that not only incorporates the right materials and components, but also factors in eliminating harborage areas and allowing clear access to all areas of the equipment for inspection, cleaning, and sanitation. In the US, the FSMA regulations mandate that each company focus on having a food safety plan that addresses food safety risks specific to a company's product formulation and production processes. Their preventive controls are often as unique as the product formulation and production processes at each facility they operate. Because of that, hygienic design is not going to always look the same in every facility. When you are considering capital equipment suppliers make sure that they understand this distinction. A good partner will learn what hygienic design elements are most critical for your food safety plan and deliver equipment that fits your needs, without incorporating elements that aren’t applicable.

𝗛𝗔𝗖𝗖𝗣 (𝗛𝗮𝘇𝗮𝗿𝗱 𝗔𝗻𝗮𝗹𝘆𝘀𝗶𝘀 𝗮𝗻𝗱 𝗖𝗿𝗶𝘁𝗶𝗰𝗮𝗹 𝗖𝗼𝗻𝘁𝗿𝗼𝗹 𝗣𝗼𝗶𝗻𝘁𝘀) is a systematic approach to food safety that aims to identify and manage potential hazards in the food production process. This preventive framework focuses on ensuring the safety of food from production to consumption by assessing risks at every stage and implementing controls to mitigate those risks. 𝗞𝗲𝘆 𝗖𝗼𝗺𝗽𝗼𝗻𝗲𝗻𝘁𝘀 𝗼𝗳 𝗛𝗔𝗖𝗖𝗣 𝟭. 𝗛𝗮𝘇𝗮𝗿𝗱 𝗔𝗻𝗮𝗹𝘆𝘀𝗶𝘀: - Identify potential biological, chemical, and physical hazards that could affect food safety. - Assess the likelihood and severity of each hazard to determine which are critical to food safety. 𝟮. 𝗖𝗿𝗶𝘁𝗶𝗰𝗮𝗹 𝗖𝗼𝗻𝘁𝗿𝗼𝗹 𝗣𝗼𝗶𝗻𝘁𝘀 (𝗖𝗖𝗣𝘀): - These are specific stages in the food production process where control is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. - Examples of CCPs include cooking temperatures, cooling processes, or sanitation procedures. 𝟯. 𝗖𝗿𝗶𝘁𝗶𝗰𝗮𝗹 𝗟𝗶𝗺𝗶𝘁𝘀: - Establish clear, measurable criteria for each CCP (such as time, temperature, pH level, etc.) to ensure that hazards are effectively controlled. 𝟰. 𝗠𝗼𝗻𝗶𝘁𝗼𝗿𝗶𝗻𝗴: - Implement procedures to regularly monitor CCPs to ensure they remain within the critical limits. - This may involve regular testing, inspections, or continuous data collection. 𝟱. 𝗖𝗼𝗿𝗿𝗲𝗰𝘁𝗶𝘃𝗲 𝗔𝗰𝘁𝗶𝗼𝗻𝘀: - If monitoring indicates that a CCP is not under control, corrective actions must be taken immediately to bring the process back into control and prevent unsafe food from reaching consumers. 𝟲. 𝗩𝗲𝗿𝗶𝗳𝗶𝗰𝗮𝘁𝗶𝗼𝗻: - Regularly verify the effectiveness of the HACCP plan through audits, testing, and reviewing records to ensure that the food safety system is functioning as intended. 𝟳. 𝗗𝗼𝗰𝘂𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗥𝗲𝗰𝗼𝗿𝗱 𝗞𝗲𝗲𝗽𝗶𝗻𝗴: - Keep detailed records of hazard analysis, CCPs, monitoring results, corrective actions, and verification activities. This documentation is essential for compliance and continuous improvement. ✅ 𝗛𝗔𝗖𝗖𝗣 = 𝗦𝗮𝗳𝗲 𝗙𝗼𝗼𝗱, 𝗦𝘁𝗿𝗼𝗻𝗴 𝗥𝗲𝗽𝘂𝘁𝗮𝘁𝗶𝗼𝗻, 𝗮𝗻𝗱 𝗕𝘂𝘀𝗶𝗻𝗲𝘀𝘀 𝗦𝘂𝗰𝗰𝗲𝘀𝘀 #𝗙𝗼𝗼𝗱𝗦𝗮𝗳𝗲𝘁𝘆 #𝗛𝗔𝗖𝗖𝗣 #𝗙𝗼𝗼𝗱𝗜𝗻𝗱𝘂𝘀𝘁𝗿𝘆 #𝗤𝘂𝗮𝗹𝗶𝘁𝘆𝗖𝗼𝗻𝘁𝗿𝗼𝗹 #𝗥𝗲𝗴𝘂𝗹𝗮𝘁𝗼𝗿𝘆𝗖𝗼𝗺𝗽𝗹𝗶𝗮𝗻𝗰𝗲 #𝗦𝗮𝗳𝗲𝗙𝗼𝗼𝗱 #𝗕𝘂𝘀𝗶𝗻𝗲𝘀𝘀𝗘𝘅𝗰𝗲𝗹𝗹𝗲𝗻𝗰𝗲